1
Marinate the chicken thigh for 15 minutes.
2
Heat some oil in a skillet, add chicken thigh to pan fried until cooked. Add little water and cover with lid to simmer if needed.
3
Bring the water and Swanson Pork Bone Broth to boil, add udon, spinach and corn.
4
Add yuzu honey and mix well.
5
Put everything in a noodle bowl, serve with the chopped chicken thigh.
